Irish Liver And Onions
Created by dienia b on March 2, 2023
- Servings: 4
- Prep Time: 3h
- Cook Time: 60m
- Recipe #40262
Ingredients
- 1 lemon
- 4 ounces bacon,(4 slices)
- 1 1/2 cups onion, sliced
- 1 1/3 pounds beef liver
- 18 ounces tomato purée
- 1 tablespoon worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
How to Make
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Step 1: Marinade
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Step 2: Chop the liver into evenly sized chunks and leave to marinade in 1 teaspoon Worcestershire sauce, salt and pepper, to taste and the Juice of 1 Lemon for several hours in the frig.
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Step 3: Fry
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Step 4: Fry bacon until crispy in a Skillet with Olive Oil, over medium heat.
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Step 5: Set bacon aside and keep warm, leaving the drippings.
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Step 6: Slice the Onions into rings.
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Step 7: Sauté the onions in the bacon fat for 10 minutes. Set aside on top of bacon(keep warm).
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Step 8: Add more olive oil to skillet and briskly stir fry the liver over high heat.
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Step 9: Set aside on top of onions and keep warm.
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Step 10: Heat the tomato purée in the pan for 10 minutes.
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Step 11: Halfway through, add worcestershire sauce, salt pepper and a little lemon juice to taste
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Step 12: Stir occasionally and scrape free any sauce that sticks to the bottom ,don't burn.
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Step 13: Remove the pan from heat
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Step 14: Stir in the bacon, onions and liver you’ve set aside.
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Step 15: Simmer a few minutes
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Step 16: Check seasoning
Nutritional Facts
- Serving Size: 1 (402.6 g)
- Calories 638.8
- Total Fat - 47.7 g
- Saturated Fat - 15.7 g
- Cholesterol - 305.9 mg
- Sodium - 2716.7 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 3.1 g
- Sugars - 5.2 g
- Protein - 37.8 g
- Calcium - 48.2 mg
- Iron - 18.1 mg
- Vitamin C - 52.4 mg
- Thiamin - 0.5 mg